Authentic Norwegian Sandbakelse: Traditional Almond Tartlets Recipe

Ingredients

  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt

Steps and instructions

  1. Preheat your oven to 375°F (190°C) and lightly butter your sandbakelse tins.
  2. In a large bowl, cream together the softened butter and sugar until light and fluffy.
  3. Beat in the egg and almond extract.
  4. In a separate bowl, combine the flour and salt. Gradually add this to the butter mixture, stirring until the dough forms.
  5. Take portions of the dough and press them into the prepared tins, ensuring the dough is evenly spread and the sides and bottoms are covered.
  6. Bake in the preheated oven for 10-15 minutes, or until lightly golden brown.
  7. Allow to cool in the tins for a few minutes before carefully removing and placing them on a wire rack to cool completely.

Tools for making

  • Mixing Bowl - A large bowl for combining ingredients.
  • Hand Mixer - Used to cream the butter and sugar together until light and fluffy.
  • Measuring Cups - For accurately measuring the ingredients.
  • Measuring Spoons - For precise measurement of smaller amounts of ingredients.
  • Spatula - Used for mixing and scraping the sides of the bowl.
  • Sandbakelse Tins - Specialized tins for shaping and baking the sandbakelse cookies.
  • Wire Rack - To cool the baked cookies evenly.
  • Butter for greasing - Used to lightly grease the sandbakelse tins.

Recipe variations

  • Use different flavored extracts such as vanilla, lemon, or orange instead of almond extract.
  • Add a pinch of cinnamon or cardamom to the dough for a subtle spice flavor.
  • Try using a combination of different flours, such as half all-purpose flour and half almond flour, for a nuttier taste.
  • Replace the all-purpose flour with gluten-free flour for a gluten-free version of sandbakelse.
  • For a savory twist, add finely chopped herbs like rosemary or thyme to the dough.
  • Experiment with different fillings such as fruit preserves, chocolate ganache, or almond paste.
  • Create a chocolate crust by adding cocoa powder to the dough.
  • Add a sprinkle of chopped nuts, like almonds or pistachios, on top of each sandbakelse before baking.

Recipe overview

This is a classic recipe for Sandbakelse, or Norwegian Sand Cookies. These are delicate, buttery cookies that are often formed into intricate shapes using special tins, making them not only tasty, but also beautiful to look at. The dough is easy to work with and flavored with a hint of almond extract, which gives them a distinctive and delightful taste. Baking these cookies to a perfect golden brown gives them a crispy texture that's simply irresistible. This simple recipe will guide you through the steps to create these traditional delights. Whether for a holiday treat or a casual tea-time snack, Sandbakelse are sure to impress.

Common questions

  1. Can I substitute salted butter for unsalted butter? No, it is recommended to use unsalted butter in this recipe to control the amount of salt in the dough.
  2. Can I use a different extract instead of almond extract? Yes, you can experiment with different extracts such as vanilla or lemon if you prefer a different flavor.
  3. How do I know when the sandbakelse are done baking? The sandbakelse should be lightly golden brown when they are done. You can also check for doneness by lightly touching the edges - they should be firm and not overly soft.
  4. Can I use sandbakelse tins of different sizes? Yes, you can use different sizes of sandbakelse tins. Just keep in mind that the baking time may vary based on the size of the tins. Adjust the baking time accordingly.
  5. How long should I let the sandbakelse cool before removing them from the tins? It is recommended to let them cool in the tins for a few minutes before removing them. This allows them to firm up slightly and makes it easier to transfer them onto a wire rack without breaking.

Serving dishes and utensils

  • Mixing Bowl - A large bowl to cream together the butter and sugar.
  • Whisk - To beat in the egg and almond extract into the butter mixture.
  • Measuring Cups and Spoons - To accurately measure the ingredients.
  • Spatula - To scrape the sides of the bowl and ensure all ingredients are well mixed.
  • Sandbakelse Tins - Specialized tins used to shape and bake the sandbakelse cookies.
  • Butter or Cooking Spray - To lightly grease the sandbakelse tins.
  • Wire Rack - To cool the baked sandbakelse cookies and allow air circulation.

Origin stories

Sandbakelse, also known as Swedish Thumbprint Cookies, are a cherished part of Scandinavian baking traditions, especially during Christmas time. The name "Sandbakelse" literally translates to "sand tarts" in English, referring to the crumbly, sand-like texture of the cookie. Intriguingly, these pastries are often baked in fluted tins and then served inverted, showcasing their beautifully patterned exterior, similar to a miniature tart shell. While the cookies themselves are typically unadorned, they are sometimes filled with jams or custards for an added treat. No Swedish Christmas celebration would be complete without a tray of these delicate, buttery pastries!

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.